This crunchy, buttery Cashew Brittle is the best. It’s super addicting and the perfect candy for gift giving.
For many years, the only kind of brittle that I made during the holidays was peanut. I didn’t even stop to consider what any other brittle might taste like. Not until my sister Nancy kept talking about a Cashew Brittle that a lady in her church made. She said it was the best. So this year I decided it was time to make Cashew Brittle. I’m now on my second batch of this crunchy, buttery stuff and taking a break to take pictures and post the recipe.
Do you want to make candy but feel intimidated by the mere thought of attempting it? Well, don’t be!! I agree that making candy looks quite intimidating if you’ve never made it or never used a candy thermometer. However, it’s a rather easy process as long as you follow a couple of my tips.
- Make sure your candy thermometer is accurate. Don’t think for a second that a brand new candy thermometer is accurate. Yes, you would assume that a new candy thermometer would be accurate, but that’s not the case. But don’t fret… It’s easy to test and calibrate your candy thermometer to see how accurate it is. If it’s off by a couple of degrees, you simply account for that when making the candy. Click here and I’ll show you how to do it.
- Make sure you read through and understand the recipe before making it.
- Have all of your ingredients ready. When making candy, some ingredients get added at the last second, just before pouring the candy into a dish. You want to have them close by and ready to add.
Here are the simple steps for making this delicious candy…
Top Left: Cook the mixture over medium heat until it reaches 250 degrees, a hard ball stage, on a candy thermometer.
Bottom Left: Add the cashews and continue cooking to 290 degrees, a soft crack stage, on a candy thermometer. Remove from heat.
Right: Add the butter, vanilla, and baking soda and beat until frothy. Baking soda is the secret ingredient in any brittle that causes it to foam up. This creates airy little pockets in the candy.
Pour on a prepared cookie sheet. Once the candy has cooled, break it up into pieces.
You see, the steps are quite simple. The secret is in cooking the candy until it reaches the correct temperature, and you can do this with a candy thermometer. If you don’t own a candy thermometer, I strongly suggest buying one if you plan to make very much candy. You can buy one in your local grocery store in the kitchen aisle.
If you don’t want to invest in a candy thermometer, you can test the candy in cold water as an alternative. Click here and I’ll show you how to test candy in cold water.Print
Thin crunchy and buttery Cashew Brittle is delicious and easy to make. Make several batches and give as gifts. It stays fresh for days.
- 2 cups granulated sugar
- 1 cup water
- 1 cup light corn syrup
- 1/2 teaspoon salt
- 1 cup chopped roasted & salted cashews (I used Simple Truth)
- 2 tablespoons butter, unsalted
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking soda
- Line a large rimmed baking sheet with parchment paper and set aside.
- Add the sugar, water, corn syrup and salt to a large saucepan. Cook over medium heat, stirring constantly until the sugar has dissolved. Continue cooking over medium heat until mixture reaches 250 degrees (a hard ball) on a candy thermometer. Add the cashews and continue cooking until mixture reaches 290 degrees (a hard crack) on a candy thermometer. Remove from heat. Note: If you don’t have a candy thermometer, you can check the candy in cold water. Click here to see how to test candy in cold water.
- Add the butter, vanilla and baking soda and beat until frothy.
- Pour onto the prepared baking sheet and spread thin with a spatula. Allow candy to set for 1 to 2 hours until set, or place in a freezer for 15 minutes.
- Break the brittle into small pieces and store in an airtight container.
Candy will stay fresh for up to 2 weeks.
- This candy freezes well.
Keywords: cashew brittle, candy, brittle, Christmas candy, Holiday candy,